Springiest potato salad ever

Indulge in the freshest flavors with this vibrant and zesty spring potato salad. Light and flavorful, it's a culinary delight everyone will love.

Ingredients:

• 910g new red potatoes, washed, then halved (or quartered, if larger.)
• 1 teaspoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 1 tablespoon red wine or Champagne vinegar
• 1/4 cup best-quality olive oil
• a couple pinches salt, more to taste
• a few grinds pepper, more to taste
• 1/4 cup thinly sliced spring onions or scallions, plus a tablespoon for garnish
• 1 cup pea shoots, roughly chopped

Instructions:

1. Put the potatoes in a large saucepan and cover them with water. Lightly season with salt. Bring to a vigorous boil, then reduce the heat and simmer for 8 to 10 minutes, or until the potatoes are easily pierced with a fork.
2. While the potatoes are cooking, blend the mustards and vinegar in a big bowl. Slowly pour in the olive oil while whisking continuously. Season with salt and pepper to your liking. Mix in the green onions and green garlic into the dressing, then set it aside.
3. Once the potatoes are done, drain them in a colander and pat them dry if needed. While still hot, transfer the potatoes to the bowl with the dressing. Gently combine everything.
4. Introduce the chopped pea shoots and gently mix. Adjust the seasoning with salt and pepper. Sprinkle with the reserved green onions or scallions.
5. Present the potato salad warm or at room temperature. If you prepare it earlier in the day, refrigerate it in the meantime — but remember to remove it approximately 30 minutes before serving, allowing the salad to return to room temperature.

Summary:

• Calories: 1206 kcal
• Fat: 56 g
• Protein: 21 g
• Carbs: 162 g
• Potassium: 4595 mg
• Magnesium: 250 mg